MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine Con Pesto
 Categories: Herb, Sauces, Cheese, Italian, Pasta
      Yield: 6 Servings
 
      1 c  Fresh basil leaves
    3/4 c  Olive oil
    1/4 c  Parmesan cheese; grated
      1 tb Pine nuts
      1 ts Garlic; minced
    1/2 ts Salt
    1/4 ts Freshly ground pepper
     12 oz Fettucine
 
  In a blender container or food processor combine basil, olive oil,
  cheese, pine nuts, garlic, salt, and pepper. Process until smooth.
  Cook fettuccine in 6 to 8 quarts of boiling salted water, stirring
  occasionally to prevent sticking. Cook pasta until al dente or
  tender to the tooth," about 3 to 4 minutes. Drain pasta, reserving
  2 tablespoons of the salted water. Add the 2 tablespoons reserved
  water to the pesto sauce; stir to blend. Toss pesto with hot
  fettuccine. Makes 6 first course servings.
  
  Recipe by Casa Grisanti, Louisville, Kentucky

  From: Terry Van Kirk
 
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